There are several methods of making Grenadine but today, for the sake of brevity and simplicity, I am offering forth the
Easy Girl Method.
One and a half cups of pomegranate juice (freshly squeezed pomegranate juice is preferred but not always available, in which case I suggest POM ) and one cup of raw sugar. A rich simple syrup, if you will, but with juice. I like to add in a tablespoon or 2 of Flor de Jamaica (dried Hibiscus flowers found in the Spanish/Latino Markets) It gives a rich color to the syrup and intensifies the flavor. It is not a make or break ingredient but a nice touch if you can find it.Place the ingredients in a small sauce pan over a medium flame. As it begins to warm, give a stir or two. Heat it only to the point when the sugar dissolves (approx. 5 minutes, no more) to avoid a "cooked taste" and less than appealing darkened color.
To keep it bright, add a small strip of lemon peel during this process, (and because I just can't help myself, and I like to add another dimension to the usual), mix in a quarter of a teaspoon of orange blossom water (absolutely always available at Indian or Middle Eastern Markets). I know this is not traditional but it gives the slightest hint of flavor and adds a more intricate taste.
Place in a jar and store in the fridge.